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Special Functions

Special Functions. Chapter 11 Highlights. Special Functions. Banquets are ceremonial, or in honor of someone or some occasion Proper planning is critical to success Types of Catering On premises Off premises Restaurant with full catering services Restaurant with limited catering service.

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Special Functions

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  1. Special Functions Chapter 11 Highlights

  2. Special Functions • Banquets are ceremonial, or in honor of someone or some occasion • Proper planning is critical to success • Types of Catering • On premises • Off premises • Restaurant with full catering services • Restaurant with limited catering service

  3. Advantages of Catering • Sales are booked in advance • Guest count and menu are known in advance • Cash Deposit • Portion and Cost Control • Labor Control • Reduced Inventory Costs • Accurate forecast and profit • Use of facility at off hours • Introduction to new guests

  4. Styles of Service Used in Catering • American (Plate) • Russian (Platter) • Butler • Buffet • Combination of Styles

  5. Plan Ahead in Catering • Menu and Floor Plan • Number of Tables • Cover • Number of Staff • Sequence of Events • Mise en place • Specific pointers

  6. Staffing and Setting Up a Banquet • Total Staff needed depends on • Style of Service • Number of Guests • Thumb Rules • American Service - 1 to 20 • Russian Service- 2 to 30 • Buffet Service- 1 to 30 • Cocktails- 1 to 30/40

  7. Staffing and Setting Up a Banquet • Room Layout depends on • Type of function • Size and Shape of Room • Number of Guests • Client Preference • Thumb Rules for Room Layout • Round Tables are better • Sit down- 1 guest 12 to 15 square feet • Buffet - 1 guest 10 to 12 square feet

  8. Staffing and Setting Up a Banquet • Seating Chart is always a good idea! • Plan for extra guests • approximately 5 to 10 %

  9. Decorations • Flowers Below or Above eye level • 8 inch thumb rule • guests take decorations at the end • Take Care with Candles

  10. Bars in a Banquet • Open Bar or Cash Bar • 1 bartender to 50 guests • Duration of bar depends on guest plan

  11. Timing a Banquet • You need a schedule of events • Manager’s job is to follow it • e.g. Feed the band early so they can play at the right time • Preset waters and bread can save time

  12. Platter Service in a Banquet • Show Platter to Guest and Host • Left hand from guest left, elegantly place whole portion • Protein at 6 o’clock • Know number of portions on platter • Use Clean spoon and fork • See Platter rules page 188

  13. Buffet Service in a Banquet • Incorporate Different Styles of Service • carver • pour coffee at the table • salad buffet, self-serve • Incorporate Different Heights and Use of Linen • See page 190

  14. Summary • Banquets can be very profitable. • Timing is very important • Many styles of service can be used

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